I adore biscuits and have been trying to find the perfect recipe. This one comes very close. In the name of science I made three versions of this recipe one evening; one with all shortening, one with half shortening and half butter, and one with all butter. The recipe with all shortening was very bland. The half butter recipe was very good and the texture was incredible. They were almost melt in your mouth tender. The all butter taste was slightly better, but the texture wasn't as nice. I also use my food processor to mix the dry ingredients and to cut in the butter, but you have to be careful not to process it too much. (Leaving large chunks of butter makes them flakier.) I transfer the flour mixture to a bowl and stir in the milk. I also took a batch of dough and kneaded half of it 20 times and didn't knead the other half (my mom always taught me that kneading biscuits made them tougher). Surprise! The kneaded dough rose almost twice as tall when the biscuits were baked. Also, rolling them out so they are an 1 inch thick makes them even taller too.

This is the recipe we always use for biscuits now! I do a couple of things differently after a LOT of trial and error. I use COLD butter in place of the shortening and cut back just a little on the salt. Then, instead of rolling and cutting the dough, I use my ice cream scoop, which makes perfectly even biscuits, each and every time. I place them on a greased cookie sheet and lightly press the tops down to flatten a little. I've brushed the tops with butter, cream, egg wash, milk...you name it. Anyway you want to top them, these are AWESOME biscuits!...and they have ALWAYS turned out!

WOW! Yummy, fluffy, easy, tender. I was looking for a buttermilk biscuit recipe and couldn't find what I wanted, so I used this and used buttermilk instead of milk. Used stick butter for shortening. Used a tsp. instead of 1/2 tsp of salt. These were very easy, rolled out beautifully, and were the best biscuits I've ever made.

These are the best biscuits I have ever made. I used butter instead of shortening and wiped the tops with half and half before I put them in the oven. They rise perfectly!

Great biscuits. From other's suggestions we changed the shortening to real butter (keep it cold), and used a food processor to blend dry with butter, put in bowl to stir in milk. Kneaded about 5 times and LIGHTLY patted out flat and folded over 4 times to make layers. Brushed warm melted butter on tops before we baked, seems to help them start raising. Best biscuits we've ever made.

Fantastic. I think using ALL shortening is the quintessential factor in true, southern biscuits. Shortening creates an extremely flaky, tender crumb. But I agree it lacks flavor without butter. I always use 1 full teaspoon of salt when using all shortening and Butter flavored shortening is preferable over plain. I do NOT knead this 20 times as stated. I knead this about 3-4 times just enough to bring the dough together before gently patting it out for cutting. This light handling keeps the biscuits light, with fluffy layers. Overworking the dough will create a tough, dense biscuit. Roll it out thick, about 2 inches, for a nice thick biscuit. I brush the tops with cream, milk or eggs before baking for nice color and shine. (Cream & Milk will give the best shine) This recipe makes just 5 biscuits, so doubling it for company is a good idea. Easy recipe for even you beginner bakers! This is my master biscuit recipe. (12 min. bake time for 5 biscuits, 2 in. thick)

THIS is the biscuit recipe I have been in search of for years! They are flaky, light and absolute comfort food! Thank you for sharing this recipe.

Very good but missing something, maybe a little more salt, will try that next time. I used 1/2 butter and 1/2 shortening, also increased sugar to 1 T. I only had to bake for 7 minutes, may have made them smaller, I used the top of a glass drinking glass to cut. Topped with melted butter. Also used buttermilk

This are the best homemade biscuits I've come across. My kids LOVE these and so did my husband. These weren't not heavy and with a great taste that left you wanting more. Keep in mind though that the temp outside can play a roll in how high your biscuits rise. Thank you so mucg for sharing. I have made these everyday.

Awesome recipe!!! I've been trying for a while to make homemade biscuits and these reminded me of the kind I had growing up. I sneaked in a little bit more baking powder and shortening even though it wasn't really needed ( just toyed with it after making them A MILLION TIMES NOW because they are so good). this ones a keeper!